Turmeric Butternut Squa Ginger Bi que
SVADHISTHANA SACRAL CHAKRA
1 tbsp coconut oil 1 yellow onion, diced (reduce or replace with 1 bulb fennel for pitta) fresh ginger (1-inch piece), chopped 2 cups low-sodium vegetable stock 1 large butternut squash, roasted (option to sub with 2 sweet potatoes) 1 can full-fat coconut milk (14 oz) 1 tsp turmeric ½ tsp cinnamon ¼ tsp sea salt 1⁄8 tsp freshly ground black pepper pumpkin seeds, to garnish
In a large pot or Dutch oven, heat coconut oil over medium heat. Add onion and ginger, and sauté until soft, about 3 minutes.
Add stock, bring to a boil, and then add cooked butternut squash. Stir in coconut milk, turmeric, cinnamon, salt, and pepper. Cover with lid, reduce to low heat, and let simmer, 5 minutes.
Blend soup to a smooth purée using an immersion blender, or let it cool and purée it in batches with a regular blender. Serve garnished with pumpkin seeds.